SWEET POTATO & CHIPOTLE CASSEROLE

Sweet Potato & Chipotle Casserole image

Sweet potato marshmallow casserole is old-school. My sweet potatoes with a streusel topping is a blockbuster. Everyone who tries it gives it two thumbs up. -Diana Malach, Vancouver, Washington

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 18 servings.

Number Of Ingredients 14

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Ingredients

6 pounds sweet potatoes, peeled and cubed (about 20 cups)
1 to 2 chipotle peppers in adobo sauce, finely chopped
1 cup heavy whipping cream
4 large eggs, beaten
1 teaspoon salt
TOPPING:
1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
1/2 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1/3 cup cold butter
1-1/2 cups chopped pecans

Steps:

Preheat oven to 350°. Place sweet potatoes in a large stockpot; cover with water. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until sweet potatoes are tender., Drain; return potatoes to pot. Mash potatoes with chipotle pepper to reach desired consistency. Cool slightly. Stir in cream, eggs and salt. Transfer to a greased 13x9-in. baking dish (dish will be full)., For topping, in a large bowl, mix brown sugar, flour and spices; cut in butter until crumbly. Stir in pecans. Sprinkle over casserole. Bake, uncovered, 35-40 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 377 calories, Fat 16g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 204mg sodium, Carbohydrate 55g carbohydrate (28g sugars, Fiber 6g fiber), Protein 6g protein.